Potato Gnocchis in Mushroom Pesto
A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious.
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Serves
20 gnocchis
Prep
15 mins
Cook
20 mins
Total Time
35 mins
Dietary
GF, DF, VEG
Ingredients:
For the Gnocchis
- 200g/7oz potatoes
- 250g/9oz potato flour
- 2 eggs
- salt, to taste
- pepper, to taste
- basil leaves (for garnish)
For the Mushroom Pesto
- 250g/9oz wild mushrooms
- 50g/2oz shallots
- 50ml/1.75fl oz olive oil
- 50g/2oz pine nuts
- salt, to taste
- pepper, to taste
Method:
1. Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
2. Peel and boil potatoes until fully cooked.
3. Mash the potatoes.
4. Add in eggs and almound flour and knead into a dough.
5. Form dough into 1 inch round logs and cut into 1 inch pieces.
6. Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
7. Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
8. Serve topped with chopped basil leaves.
